Tomato Pulao

Published Feb 11, 2019, 5:00 pm IST
Tomato Pulao #TomatoPulao #TomatoBiryani #PulaoRecipe Rajma Pulao recipe - http://bit.ly/2UQyiqn Cashew Pulao recipe - http://bit.ly/2Dq7tlI Tomato pulao or Tomato Biryani is a one-pot meal and I am going to show you how to make this in a pressure cooker. This can be an ideal lunch box recipe as this biryani gets tastier by time. You can add additional vegetables to this pulao if you like. You can serve the Tomato Pulao with raita by the side. Prep time: 30 mins Cook time: 30 mins Number of Servings: 4-5 persons Ingredients Ghee - 2 Tbsp Whole Spices (Cinnamon, Cardamom, Clove, Bay leaf, Star Anise, Mace & Stone Flower) Cashew Nuts Basmati Rice - 1 Cup Tomato - 4 Nos Chopped Onion - 2 Nos Thinly Sliced Turmeric Powder - 1/4 Tsp Coriander Powder - 1 Tsp Kashmiri Chili Powder - 1 Tsp Salt - 1 Tsp Sugar - 1/2 Tsp (Optional) Few Coriander Leaves Few Mint Leaves Water - 1 1/2 Cups To Make Masala Paste Ginger - 1 Inch Piece Garlic - 2 Cloves Green Chili - 2 Nos Onion - 1/2 No. Red Chili - 5 Nos Few Mint Leaves Few Coriander Leaves Water - 1 Tbsp To Make Boondi Raita Curd - 200 Ml Salt - 1/4 Tsp Boondi - 1/3 Cup Mint Leaves Method 1. Wash and soak basmati rice for 30 mins. Soaking helps in better texture makes the rice fluffy and not stick it to each other 2. Make a paste of ginger, garlic, onions, green chilies, red chilies and cashews and set it aside. 3. Heat oil in a kadai. Add in the whole spices and cashews. Let them sizzle for a min. 4. Now add in the ground paste and saute till it browns 5. Add sliced onions and saute them till golden brown. 6. Add in all the spice powders, salt and sugar. Give them a 30 seconds stir. 7. Sugar to cut the acidity from the tomatoes 8. Now add in the chopped tomatoes and mix them all 9. Let them cook for 5 mins till the tomatoes turn mushy. 10. Add in coriander and mint leaves and give a quick stir. The masala is done. 11. Once your tomato masala is made, add the soaked rice and give a quick stir. 12. Add water and bring everything to a good boil. 13. Now simmer the flame and cook covered till the rice has absorbed all the water. Pressure cook it for 1 whistle. Now turn the stove off and let it sit covered for 10 mins. Open the lid and fluff the rice. 14. Serve the hot Tomato Pulao with the raita by the side You can buy our book and classes on http://www.21frames.in/shop HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: http://www.21frames.in/homecooking FACEBOOK - https://www.facebook.com/HomeCookingShow YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - https://www.instagram.com/homecookingshow A Ventuno Production : http://www.ventunotech.com
Tomato Pulao

#TomatoPulao #TomatoBiryani #PulaoRecipe

Rajma Pulao recipe - http://bit.ly/2UQyiqn
Cashew Pulao recipe - http://bit.ly/2Dq7tlI

Tomato pulao or Tomato Biryani is a one-pot meal and I am going to show you how to make this in a pressure cooker. This can be an ideal lunch box recipe as this biryani gets tastier by time.

You can add additional vegetables to this pulao if you like. You can serve the Tomato Pulao with raita by the side.

Prep time: 30 mins
Cook time: 30 mins
Number of Servings: 4-5 persons

Ingredients

Ghee - 2 Tbsp
Whole Spices
(Cinnamon, Cardamom, Clove, Bay leaf, Star Anise, Mace & Stone Flower)
Cashew Nuts
Basmati Rice - 1 Cup
Tomato - 4 Nos Chopped
Onion - 2 Nos Thinly Sliced
Turmeric Powder - 1/4 Tsp
Coriander Powder - 1 Tsp
Kashmiri Chili Powder - 1 Tsp
Salt - 1 Tsp
Sugar - 1/2 Tsp (Optional)
Few Coriander Leaves
Few Mint Leaves
Water - 1 1/2 Cups

To Make Masala Paste
Ginger - 1 Inch Piece
Garlic - 2 Cloves
Green Chili - 2 Nos
Onion - 1/2 No.
Red Chili - 5 Nos
Few Mint Leaves
Few Coriander Leaves
Water - 1 Tbsp

To Make Boondi Raita
Curd - 200 Ml
Salt - 1/4 Tsp
Boondi - 1/3 Cup
Mint Leaves

Method
1. Wash and soak basmati rice for 30 mins. Soaking helps in better texture makes the rice fluffy and not stick it to each other
2. Make a paste of ginger, garlic, onions, green chilies, red chilies and cashews and set it aside.
3. Heat oil in a kadai. Add in the whole spices and cashews. Let them sizzle for a min.
4. Now add in the ground paste and saute till it browns
5. Add sliced onions and saute them till golden brown.
6. Add in all the spice powders, salt and sugar. Give them a 30 seconds stir.
7. Sugar to cut the acidity from the tomatoes
8. Now add in the chopped tomatoes and mix them all
9. Let them cook for 5 mins till the tomatoes turn mushy.
10. Add in coriander and mint leaves and give a quick stir. The masala is done.
11. Once your tomato masala is made, add the soaked rice and give a quick stir.
12. Add water and bring everything to a good boil.
13. Now simmer the flame and cook covered till the rice has absorbed all the water. Pressure cook it for 1 whistle. Now turn the stove off and let it sit covered for 10 mins. Open the lid and fluff the rice.
14. Serve the hot Tomato Pulao with the raita by the side

You can buy our book and classes on http://www.21frames.in/shop

HAPPY COOKING WITH HOMECOOKING
ENJOY OUR RECIPES

WEBSITE: http://www.21frames.in/homecooking
FACEBOOK - https://www.facebook.com/HomeCookingShow
YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking
INSTAGRAM - https://www.instagram.com/homecookingshow

A Ventuno Production : http://www.ventunotech.com

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